5-6 garlic cloves, coarsely chopped
1 in piece of fresh root ginger, chopped
2 oz flaked almonds
5 tbsp olive oil
2 bay leaves
8 cardamom pods
4 cloves
1 in piece of cinnamon stick
1 onion,finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1/4 tsp cayenne pepper
1 tbsp tomato puree
3 lbs chicken pieces, skinned and cut into serving portions
1 1/4 tsp salt
3 tbsp single cream
1/2 tbsp garam masala
1/4 pint water
1. Put the garlic,ginger,almonds and 6 tbsp of water into a blender and blend to a smooth paste. Put the oil in a wide pan and set it over a medium high heat. When it is very hot, Put in the bay leaves, cardamom pods, cloves and cinnamon stick and stir for 10 seconds. Add the onion and cook,stirring,until browned.
2. Reduce the heat to medium and add the paste from the blender, along with the cumin,coriander and cayenne. Stir for 3-4 minutes, then add the tomato puree and stir for a minute longer.
3. add the chicken pieces, salt, cream ,garam masala and water. Bring to a simmer, then cover the pan, turn the heat to low and simmer gently for 5 minutes, until the chicken is done.
Posted under
This post was written by admin on December 10, 2010
